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How to Make

Step 1: Heat oven to 350 F.
Step 2: Prepare cake mix according to package directions.
Step 3: Spread batter in parchment-lined jelly-roll pan and bake (see the Bake the cake step, below). Unmold and cool on rack lined with a clean kitchen towel.
Step 4: Using a rolling pin, flatten cake to 1/8-inch thickness. Cut cake and fill rolls, according to the Layer and roll step below. In saucepan, heat marmalade 1 minute. Brush rolls with jam and coat with toasted coconut, following the directions in the Give it a tasty coating step, below. Slice into rounds and serve.
Step 5: Bake the cake: Spread prepared angel food cake batter in a parchment-lined 15 1/4-inch x 10 1/4-inch x 1-inch jelly-roll pan. Tap pan lightly on side of counter to ensure batter is evenly distributed. Bake 20 minutes, or until cake is golden and springs back when touched. Remove parchment and cool.
Step 6: Layer and roll: Spread topping over cooled cake; cut cake into three strips lengthwise. Layer kiwifruit, strawberries and pineapple slices in a line down the center of each cake slice. Roll tightly and wrap in plastic. Refrigerate for 30 mins.
Step 7: Give it a tasty coating: Heat marmalade or a jam in microwave oven on high power 1 minute, or until liquefied. Brush over chilled sushi rolls. Coat cake rolls in toasted coconut.
Step 8: Using a sharp chef's knife, slice rolls evenly.